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Cream Scones

White Chocolate Cranberry Ginger Cream Scones

White Chocolate Cranberry Ginger Cream Scones
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 6
Author Cookie Madness


  • 1 1/2 cups 190 grams all-purpose flour**
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 to 3/4 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 2-3 oz chopped white chocolate I used a Lindt bar
  • Handful of dried cranberries optional
  • 2 tablespoons chopped crystallized ginger
  • a little extra cream plus some sparkly or coarse sugar


  • Preheat oven to 425 degrees F. Have ready a parchment lined baking sheet.  For this recipe, a thicker, heavy duty baking sheet works best.
  • In a mixing bowl, thoroughly stir together the flour, sugar, baking powder and salt.  Make a hole in the middle of the flour mixture and add the cream and vanilla.  Mix the wet ingredients together in the hole and stir until partially blended, then add the white chocolate, cranberries and ginger. Mix a little more, then dump dough onto a clean surface (I use a pastry mat).
  • Use your hands to push it together into a blob, then press down.  Scrape it up with a flat spatula or pie lifter, flip it over and press down again, then fold it over on itself.  Press down again. Fold it over and pat it into a 6 inch circle.
  • Cut the circle into 6 wedges and arrange the wedges a few inches apart on the baking sheet.  Brush tops with a little additional cream and sprinkle with coarse sugar if desired.  Bake for 12-14 minutes.  Allow the scones to cool before serving.  You can re-warm them if you want, but these scones tend to taste better after they’ve completely cooled.


To measure the flour, weigh out 6.8 oz or 190 grams or fluff it up and stir it well before spooning it into the cup. If you don't have a scale, you'll want to measure with a light hand.